Xiao Xiang pig hand
material:
1 pig's trotter, appropriate amount of soy sauce, appropriate amount of rock sugar, 2 star anise, appropriate amount of fragrant leaves, appropriate amount of soy sauce, appropriate amount of minced pepper, appropriate amount of onion, ginger and garlic, 3 dried peppers, appropriate amount of white pepper, appropriate amount of peppercorns, appropriate amount of balsamic vinegar, appropriate amount of sesame oil, appropriate amount of fish sauce of phoenix ball mark.
make:
1. Cut the pieces by hand, wash and remove the hair.
2: Cook the pork hand pieces with green onion and ginger, 1 fragrant leaf, 1 star anise and 10 peppercorns for 30 minutes, then fish out and stir in cold water.
3: Drain and fry in a frying pan until the surface is slightly yellowish and set aside.
4: In a frying pan, add green onion, ginger and garlic, 1 star anise, 10 peppercorns, 1 fragrant leaf and dried chili peppers to simmer the aroma.
5: Add rock sugar and stir-fry with pig's hand, cook in cooking wine and soy sauce, stir-fry the fish sauce until the pig's hand is colored, cook a small amount of water until the pig's hand is over low heat until the soup is thick.
6, oil pot, add green onion and ginger to stir-fry, add phoenix ball mark fish sauce to fishy, then add sugar and balsamic vinegar to make the sauce, pour sesame oil, steam after the sauce into the hands of the pig can be.
Green pepper beef offal
This beef mixed with a secret green pepper sauce, before the dish into a little pepper chicken juice, into the dish rich in a unique aroma of fresh hemp; the use of honeycomb-like gold belly, after cooking the color of golden, tough but not chai, soft and not rotten, with a slightly crisp beef intestine, the sauce is fragrant and spicy, the entrance has a sense of satisfaction, very popular with guests.
Batch prefabrication:
1, 5 kg of money belly to wash off impurities, cut into large pieces for convenient processing, choose to remove fat oil, add an appropriate amount of flour, white vinegar, salt and knead repeatedly, rinse and wash the basin; 5 kg of cattle intestine, flush off the dirt after turning over, add an appropriate amount of flour, white vinegar, salt and repeatedly scrub until there is no peculiar smell, rinse the basin after washing.
2, the pot into the appropriate amount of rapeseed oil heat, under the green onion 200 grams, ginger slices 200 grams, dried pepper 25 grams, dried safflower pepper 25 grams, fragrant leaves 10 grams, star anise 10 grams, cinnamon 10 grams sautéed aroma, put in the money belly, beef intestine, add water over the surface, add a little salt to adjust the bottom taste, boil over high heat and change to medium heat for 40 minutes, turn off the heat and drain, change the knife into slices and set aside.
3, secret green pepper sauce: two thorn strip pepper 250 grams, millet pepper 250 grams, garlic 250 grams, ginger 400 grams, pickled pepper 1250 grams, large green pepper 4000 grams are chopped into small pieces, together with 150 grams of dried green pepper into the barrel; pot into rapeseed oil 8 kg to 80% hot, rinse into the barrel and stir well, seal tin foil to lock the aroma and simmer for 12 hours, the next day can be used.
4: Soak the dried fungus in water, add flour and scrub, rinse and drain and tear into small pieces; peel the local loofah and cut into 5 cm long thick slices for later.
Cooking process:
1: 150 grams of loofah slices and 50 grams of fungus into boiling water, drain and pad into the bottom of the dish.
2: Heat the appropriate amount of rapeseed oil in the pot, add 10 grams of minced peppercorns, 5 grams of dried green peppercorns and simmer incense, scoop in 50 grams of secret green pepper sauce and stir-fry incense, add 400 grams of broth, add 5 grams of seafood soy sauce, 5 grams of oyster sauce, 5 grams of pepper hemp sauce, stir well with a little monosodium glutamate, put down 150 grams of tripe, 125 grams of beef intestine, boil 5 grams of vine pepper oil, and spoon the soup into the dish.
3: Heat 80 grams of rapeseed oil to 60% heat, turn off the heat and stir-fry 100 grams of Qingerjing pepper segments until it is broken, then cover the pot with beef offal.
Technical key: if the brine is good, the small intestine of the beef is refrigerated and stored, and it is necessary to rinse the water in advance when taking it out and using it.
Stir-fry small sand crabs
The common way to eat small sand crab is to shoot powder and fry crisp, directly on the table, and this small sand crab method learns from the method of spicy crab and ginger scallion fried crab, which is fried until crispy and then fried with red pepper, safflower pepper, spicy fresh sauce and other stir-fried hanging juice, the finished product is spicy and sweet, the entrance is crisp, and it does not hurt your teeth.
Production Process:
1, from the seafood market to buy fresh small sand crab into the basin, fill with water shake clean, pour off the muddy water and then add water again to shake, repeat three or four times, until the water becomes clear.
2: Remove the washed sand crab, sprinkle with starch and mix well, fry in 80% hot oil until it turns yellow, and drain the oil.
3. After the guest orders, take 260 grams of sand crab, re-fry in 60% hot oil until the shell is crisp, drain the oil.
4, the pot left the bottom of the oil heat, add ginger slices, red pepper strips 20 grams each, dried pepper segments, dried peppercorns each 10 grams of incense, mix in 10 grams of seafood sauce, 10 grams of spicy fresh sauce, sugar 5 grams, salt 4 grams of turn well, pour in small sand crabs evenly, pour a little broth and cover and simmer for 1-2 minutes, open the lid to collect the juice, after hooking, drizzle a little pepper oil and cook.